Grasshopper Cake Mix Cookies
Minty, cakey cookies that taste like a classic dessert
These Grasshopper Cake Mix Cookies are soft, slightly crumbly cookies with a bright mint flavor and chocolate flecks — imagine cake turned into a handheld cookie. The texture is more tender than a drop cookie thanks to the cake mix base, and the mint chips (or Andes-style baking chips) give a cool, refreshing finish. One practical cooking insight: chilling the dough for 20–30 minutes firms the batter just enough to prevent excessive spreading while keeping the centers tender. For another nostalgic cookie idea, see this strawberry shortcake cookies that use a similar soft crumb.
Why home bakers love this quick minty treat
These cookies are ideal when you want big flavor with minimal technique: a boxed cake mix cuts prep time, no creaming is required, and the dough scoops easily. They’re versatile — dress them up for holidays or keep them simple for cookie exchanges — and they travel well for potlucks and school events. If you enjoy cake-mix desserts, pairing this recipe with a different filling or topping can create entirely new treats, similar to how other simple cookie recipes evolve into variations like strawberry cheesecake cookies.
What makes these cookies special
Quick highlights
- Tender, cake-like crumb with a mint-chocolate contrast
- Minimal ingredients and easy mixing—great for beginners
- Adaptable: freeze dough, add extracts, or sandwich with frosting
- Bakes in a single sheet; consistent results for cookie trays
One-page look at how these are made
Start by combining the dry cake mix with the wet add-ins, fold in mint chips, chill briefly, portion the dough, then bake until the edges are set but centers remain soft. Cooling on the pan a couple minutes before transferring preserves shape. For pacing and technique reminders while baking, consult tips from similar step-by-step recipes like this airy example of strawberry cheesecake cookies 2.
Time-saving prep strategies
Measure the cake mix and chips into a bowl and line baking sheets ahead of time. Use a cookie scoop for uniform sizes, and keep one tray in the fridge while baking the first to control spread. If your kitchen is warm, chill the dough slightly longer. For a quick flavor swap idea, check how other bakers use cream cheese in quick desserts such as pumpkin cheesecake cookies.
What you need
Grasshopper Cake Mix Cookies
Notes on ingredient choices and alternatives
Choose a quality mint baking chip or chopped Andes chocolates for the best mint-chocolate balance. If you can’t find mint chips, finely chop mint chocolate pieces or use dark chocolate plus 1/2 teaspoon peppermint extract (start small). If dairy is a concern, unsweetened applesauce can replace some butter in small amounts, but texture will change. For citrus brightness in variations, a splash of lemon can lift the flavor; for a tangy twist, pair with a cream-cheese filling like in the 4-ingredient lemon cream cheese dump cake.
Clear, rewritten baking directions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a large bowl, combine cake mix and any dry add-ins. Stir in melted butter and eggs until a soft dough forms.
- Fold in mint chips or chopped mint chocolate evenly.
- Scoop dough into 1.5–2 tablespoon portions and place 2 inches apart on prepared sheets.
- Chill scooped dough 20–30 minutes if dough seems soft or warm.
- Bake 9–12 minutes until edges are set and centers look slightly underbaked.
- Cool on the pan 2–3 minutes, then transfer to a wire rack to finish cooling.
Baking timing and visual cues to watch for
- 9–12 minutes in the oven at 350°F for medium cookies; larger scoops may need extra 1–2 minutes.
- Look for set edges and slightly glossy, soft centers — they continue to firm as they cool.
- If tops crack extensively, reduce baking time by a minute or lower oven temperature slightly.
Best ways to present and enjoy these cookies
These cookies work as a casual snack, a plated dessert with coffee, or as part of a holiday cookie box. Dress them up by sandwiching with mint buttercream or dipping half in melted chocolate.
Serving ideas
- Pair with a cold glass of milk or peppermint hot chocolate
- Arrange on a dessert platter with assorted cookies for parties
- Sandwich two cookies with whipped cream or frosting for a richer bite
- Serve slightly warmed with a scoop of vanilla ice cream
How to store them so they stay fresh
Room temperature is fine for short-term keeping; freeze for longer storage. Store in an airtight container with parchment between layers to avoid sticking.
Storage reminders
- Room temp: up to 3 days in an airtight container
- Refrigerator: 5–7 days, but may firm the texture
- Freezer: up to 3 months; freeze baked cookies in single layer, then transfer to a resealable bag
- Reheat frozen or chilled cookies 8–10 seconds in the microwave for a fresher texture
Handy tools and time-saving methods
Use a small cookie scoop to portion and a silicone mat for even baking. A shallow baking sheet yields crisper bottoms; a heavy insulated pan prevents over-browning.
Extra technique tips
- Chill scooped dough for neater mounds and less spread
- Use room-temperature eggs for better dough cohesion
- Melt butter gently to avoid cooking eggs if added warm
- Rotate pans halfway through baking for even color
Ways to change the flavor or make dietary swaps
You can make these gluten-free by using a gluten-free cake mix, or swap butter for a neutral oil for a dairy-free version (texture will be slightly different). Add cocoa to make a chocolate base, or omit mint chips and fold in white chocolate and raspberries for a different profile.
Easy ingredient swaps
- Gluten-free cake mix in place of regular for GF cookies
- 1/4 cup applesauce + 1–2 tbsp oil to reduce butter for lower fat
- Peppermint extract (1/2 tsp) if mint chips are unavailable
- Cocoa powder (2–3 tbsp) added to the mix for chocolate dough
Quick nutrition snapshot
Per cookie (estimate, 1-inch-medium cookie): Calories ~140; Protein ~1.5 g; Fat ~6 g; Carbohydrates ~20 g. Serving size: 1 cookie.
Nutrition adjustment notes
- Reduce calories by using applesauce instead of part of the butter
- Lower sugar options: choose reduced-sugar cake mix where available
- Increase protein by serving with a glass of milk or a yogurt side
Common baker questions answered
Q: Can I freeze the dough before baking?
A: Yes — portion the dough onto a tray, freeze until solid, then transfer balls to a bag; bake from frozen, adding 1–2 minutes to the time.
Q: My cookies spread too thin; what went wrong?
A: Dough that’s too warm or overly wet spreads more. Chill scooped dough and ensure measurements (especially butter) are accurate.
Q: Can I make these without eggs?
A: Yes — use an egg replacer or 1/4 cup applesauce per egg, but texture will be slightly denser and more cake-like.
Q: How do I get a brighter mint flavor without overdoing it?
A: Use mint baking chips first; if you want more, add 1/4 teaspoon peppermint extract and taste in a small test batch.
Q: Are these good for gift boxes?
A: Absolutely — they freeze and thaw well for gifting, and you can decorate or sandwich them for a festive look.
Ready to bake? Give these a try
I hope this Grasshopper Cake Mix Cookies guide makes the recipe approachable and delicious — grab a cake mix, a bag of mint chips, and enjoy a fuss-free, mint-chocolate treat.
Grasshopper Cake Mix Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine the cake mix with any dry add-ins. Stir in the melted butter and eggs until a soft dough forms.
- Fold in the mint chips or chopped mint chocolate evenly.
- Scoop dough into 1.5–2 tablespoon portions and place 2 inches apart on prepared sheets.
- Chill scooped dough for 20–30 minutes if the dough seems soft or warm.
- Bake for 9–12 minutes until edges are set and centers look slightly underbaked.
- Cool on the pan for 2–3 minutes, then transfer to a wire rack to finish cooling.
